American Pie Council

2014 Amateur Recipe

Chocolate Turtle Pie

Chocolate turtle pie

Crust
2 cups flour
2 Tbls sugar
1/2 cup butter
1/2 tsp salt
1 cup roasted chopped pecans
cold water

Filling 1
6 oz unsweetened chocolate
2 1/4 cup sugar
1 1/2 cup butter
1 1/2 tsp vanilla paste
6 pasturized eggs


topping

1 1/2 pint heavy whipping cream
6 tbsp piping jel
3 tbsp powdered sugar
1 tbsp vanilla
1/2 cup caramel sauce
1 tsp salt

Garnish

3/4 cup chopped roasted pecans
caramel drizzle

Combine flour, salt, sugar and butter in a food processor and process until gravely. Ad pecans and water a little at a time until dough just starts coming together. Press into a disk and refrigerate for at least 1 hr., then Roll into crust. Blind bake crust at 375 for 20 minutes or until browned. Cool in refrigerator
To make filling, combine butter and eggs and beat until fluffy. Add melted chocolate vanilla and 2 eggs, beat on high for 10 minutes. Add 2 more eggs and beat for additional 10 minutes. Finally add remaining eggs and beat until creamy.
For the topping add ingredients to a cold mixing bowl and beat to stiff peaks then top pie. Sprinkle roasted pecans and follow with caramel drizzle